Greek Salad | Salad with Dressing

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Sep

2009

Greek Salad

This salad recipe is the king of all salad recipes in my humble opinion! A Greek salad done right is as tasty and healthy as you can get. Our resident recipe sender Dae Thompson of Marietta, Georgia submitted yet another winner.

1 bag of mixed baby greens OR cleaned and dried arugula, radicchio, romaine, baby spinach, watercress, endive, escarole, leaf lettuce all torn into bite size pieces

1 large cucumber, peeled, seeded and sliced thinly

1 small red onion, thinly sliced and separated into rings

1 pint cherry tomatoes, rinsed, dried and halved

1 can or jar artichoke hearts, drained and sliced in six pieces

2 stalks of hearts of palm, drained and sliced (optional)

1-2 cup kalamata olives, pitted and halved

2-3 tablespoons drained capers (optional)

8-12 oz. feta cheese, crumbled

Toasted croutons

Dressing:

1/2 cup extra virgin olive oil

1/3 cup fresh lemon juice

Splash of Red Wine vinegar

2 tablespoons water

2 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoons Kosher salt

1 teaspoons ground black pepper

(I also put a little dash of red pepper for a bit of a heat surprise and one or two gratings of lemon rind for freshness.)

A few shavings of parmesan cheese or Romano cheese as garnish, if desired

1. Add dressing ingredients in a small jar and shake well until mixed.

2. Adjust seasoning and amount of lemon juice to taste.

3. In a large salad bowl, toss salad ingredients gently.

4. Pour some of the dressing over the salad and toss again to coat. You may need more dressing.

5. Add the croutons and cheese shavings if using and serve.

Or you can plate in individual salad bowls.

Makes 4-6 servings.

Note: Take some pita bread, slice it in quarters, spray with non-stick spray on both sides place on a baking sheet and bake in a preheated 375*F for about 10 minutes.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of ultimate-guide-to-greek-food.com.